Swiss Stripe Roll

Swiss Stripe Roll

Déborah Libs
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Expert
Recipe Time Icon
1h30
13
Videos
The ultimate Swiss bread: a croissant dough cut into strips that are placed on top to create a lovely, ultra-crispy stripe pattern, vanilla and chocolate flavored for the traditional version, and an inspired coconut pyramid flavor the more exotic version.
Swiss Stripe Roll
Completion time
Preparation
1h30
Baking
15h15
Resting
30m
Techniques taught
  • Forming a glutinous network
  • Kneading croissant dough with a mixer
  • Making croissant dough
  • Defining the base temperature
  • Preparing a coconut rocher mix
  • Scraping a vanilla pod
  • Pasteurizing a mixture
  • Making an egg-free cream
  • Shaping butter prior to the layering process
  • Giving a double fold
  • Giving a single fold
  • Making puff pastry strips
  • Réaliser une pâte à croissant aux feuillets apparents
  • Thinning a cream
  • Rolling out puff pastry
  • Cutting puff pastry
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Piping without using a tip
  • Garnishing a viennoiserie
  • Final proof & dough rising
  • Shaping Viennese pastries
  • Assembling a Viennese pastry
  • Garnishing a viennoiserie
  • Monter un pain suisse
  • Making a neutral syrup
  • Coating with syrup
  • Baking a Viennese pastry
  • Using a brush
  • Decorating a viennoiserie
Discover the first step of this course for free

Step 1 : Kneading the croissant dough

Déborah Libs
Déborah Libs
Head Baker | World Champion Viennese Pastry
Head Baker | World Champion Viennese Pastry

Step 2 : Coconut pyramid filling

Step 3 : Vanilla-flavored cream

Step 4 : Preparing the tourage butter

Step 5 : Layering: one single fold and one double fold

Step 6 : Preparing the visible layers (stripes)

Step 7 : Thinning the vanilla cream

Step 8 : Rolling out and cutting the striped croissant dough

Step 9 : Assembling the vanilla Swiss rolls & final proof

Step 10 : Assembling the coconut Swiss rolls & final proof

Step 11 : Neutral syrup

Step 12 : Baking and finishing with syrup

Step 13 : Final decoration

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